Korean Onion Bread (Yang PaBbang)

Recipe by Cook's Hideout

Korean Onion bread has a soft crumb and is quite tasty by itself. Since the veggies are added raw to the bread, it has to be baked longer and also left to finish cooking with the oven turned off.

Ingredients

• 1 cup bread flour
• 1 cup Wholewheat Flour ((or just use 2cups of all purpose ))
• 2 tsp yeast
• 2 tbsp sugar
• roasted chickpeas
• 2 tbsps unsalted butter (, at room temperature)
• roasted chickpeas (Lukewarm)
• 1 onion (- small, thinly sliced)
• 1 red pepper (- small, thinly sliced)
• 1 tbsp mayonnaise
• 10 ~ 15 Cilantro Parsley (or leaves)
• to taste Salt Pepper (&)

Method

1. Combine all the dough ingredients in the bowl of a stand mixer or in a large bowl. Mix and knead until a smooth, shiny and satiny dough forms.
2. Transfer the dough to a lightly greased bowl, cover and let rise for 1~1½hours or until doubled in volume.
3. In the meantime prepare the filling/ topping. In a small bowl, combine red pepper strips and a little bit of salt. Set aside for 30~40 minutes to sweat.
4. In another bowl, combine onions, cheese, some chopped herbs.
5. Squeeze the excess water from the red pepper, mix it with the onion mixture, season with salt and pepper. Set aside until the dough is doubled in volume.
6. Gently deflate the dough and roll it out into a rectangle. Place ⅔rd of the filling mixture evenly in the center and fold the dough over the filling. Seal the edges by pinching the dough with fingers.
7. Place the dough seam side down in a greased 9"x5" loaf pan. Cover with plastic wrap and set aside for 20 minutes.
8. Preheat the oven to 375°F.
9. Brush the mayonnaise on top of bread and place the remaining filling mixture evenly on the top, sprinkle the remaining herbs.
10. Bake the bread for about 40~45 minutes. Then turn off the oven and finish baking the bread for another 15 minutes.

View the recipe instructions at Cook's Hideout